Baked Mexican Casserole Recipe

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My husband and I both work full-time, so we have little time to cook. This dish is quick and delicious. We freeze leftovers as individual servings for lunch.—Jean Isken, Sussex, Wisconsin

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Baked Mexican Casserole Recipe

Prep: 30 min. Bake: 45 min.

Yield: 8 Servings

30 45 75

Ingredients

1 pound ground turkey
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 envelope taco seasoning
7 flour tortillas (10 inches)
2 eggs
1-1/3 cups 4% cottage cheese
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
Chopped fresh tomatoes, shredded lettuce and sour cream, optional

Directions

In a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Add tomatoes and taco seasoning; cook and stir until thickened, about 5 minutes.
Layer four tortillas, overlapping slightly, on the bottom and up the sides of a greased 13-in. x 9-in. baking dish. Top with meat mixture and remaining tortillas. combine the eggs, cottage cheese and 3/4 cup cheddar cheese; pour over tortillas.
Cover and bake at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Serve with tomatoes, lettuce and sour cream if desired. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 466 calories, 21 g fat (9 g saturated fat), 123 mg cholesterol, 1,146 mg sodium, 38 g carbohydrate, 6 g fiber, 25 g protein.

Originally published as Mexican Casserole in Casserole Cookbook , p291

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.